Equipment
Ingredients
Dry Ingredients
- 120 g teff flour
- 100 g oat flour
- 8 g baking powder
- 3 g baking soda
- 3 g kosher salt
- 2 g ground cinnamon
Wet Ingredients
- 360 ml buttermilk, room temperature
- 2 eggs, room temperature
- 30 ml maple syrup
- 5 ml vanilla extract
- 40 g unsalted butter, melted and slightly cooled
Add-ins and Cooking
- 150 g blueberries, fresh or frozen
- 15 g unsalted butter
Nutrition (per serving)
Method
In a large mixing bowl, combine the teff flour, oat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly to ensure the leavening agents are evenly distributed.
In a medium mixing bowl, vigorously whisk together the buttermilk, eggs, maple syrup, and vanilla extract until smooth. Slowly drizzle in the melted butter while whisking continuously to prevent the butter from clumping.
Pour the wet ingredients into the center of the dry ingredients. Use a spatula to gently fold the mixture together until just combined. A few lumps should remain; do not overmix.
Set the batter aside to rest at room temperature for 10 minutes. This gives the teff and oat flours time to absorb the liquids, resulting in a more tender crumb.
Preheat a griddle or large skillet over medium heat to 190 C (375 F). Lightly grease the surface with a small amount of butter or oil.
Pour about 60ml of batter onto the hot griddle for each pancake, leaving space between them for flipping. Scatter a small handful of blueberries evenly over the top of each unbaked pancake.
Cook undisturbed until the edges of the pancakes appear dry and bubbles begin to pop on the surface without immediately filling back in with liquid batter, about 3 minutes.
Carefully slide a spatula under each pancake and flip in a single swift motion. Cook the second side until deeply golden brown and cooked through the center, about 2 more minutes.
Transfer the cooked pancakes to a warm plate. Wipe the griddle clean with a paper towel and add fresh butter before cooking the next batch. Serve warm with additional maple syrup.
Chef's Notes
- Teff flour hydrates differently than standard wheat flour; resting the batter for 10 minutes allows the starches to swell properly, ensuring a tender crumb rather than a gritty, dense texture.
- When cooking with frozen blueberries, place them directly onto the cooking pancakes rather than folding them into the bowl. This stops the berries from bleeding and turning your entire batch of batter an unappetizing gray-green color.
- Always wipe your griddle clean with a paper towel between batches and apply fresh butter. This prevents the milk solids left behind from previous batches from burning and imparting a bitter flavor to your pancakes.
- The acidity in the buttermilk reacts with the baking soda to create lift and airiness, balancing the heavier nature of the teff and oat flours perfectly.
Storage
Refrigerator: 5 days — Store in an airtight container layered with parchment paper to prevent sticking.
Freezer: 3 months — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container.
Reheating: Toast frozen pancakes directly in a standard toaster on a medium-high setting, or warm in a 175 C oven for 10 minutes.
